Cost Controller

Leylaty Group
Jeddah , Saudi Arabia
01 Oct 2018
09 Nov 2018

• Perform Month End Closing Inventory for F&B Stores, outlets, Kitchen, General & Engineering Stores.

• F&B monthly “Cost Analysis Report”
• Review & forward near expiry report, Non Inventory and slow moving report for management approval.
• Preparation of month end spoilage report.
• Prepare of month End Outlet Variance Report.
• Month end F&B Reconciliation report.
• Check for special sales
• Check for Special Sales
• Check for GF&B Store / Butchery Store month end variance.
• Check & review the store requisitions.
• Spot Check of receiving log book.
• Review receiving agent LPO file.
• Menu / Recipe Costing
• Cost Comparison survey with other hotels on quarterly basis.
• Perform market survey and compile a report for management report.
• Perform spot check in store / Outlets.
• Recipe Entering in System
• Preparing Daily ENT, Duty meal report.
• Spot Check Par Stock of Stores / Outlets.
• Issue Daily Food Cost Report.
• To perform Butcher test as and when required.
• Prepare P&L for F&B promotions.
• Checking Banquet functions consumption with sales.
• Making FOC items report.
• Checking inventory invoices on daily basis.
• Costing of Outlet Buffet and Banquet Buffet.
• Check Hygiene, Health and Safety aspect in stores and receiving area.
• Crew Lounge Complimentary report.
• Outlet Open table check report at least twice a month.
• Surprise visit to the outlet.